Smoking fish --first time newbs..

Ok going home to try smoking some ling, RF and greenling just to see how it turns out compared to other fish I have smoked. 

So far I understand low and slow is the best.  For those of you with electric units are you at lowest setting?  I think mine starts at 100 degrees or so.  Usually I max it out until I get smoke and then lower it back down. I have a window so no need to open until it is done.  Also have a thermometer I can put inside.  Is there a certain fish temp I should look for?

50/50 brown sugar and salt sounds good but may add the soy sauce like others have said. 

My grates are larger so should I keep skin on or will they hold together skinned?

I have only tried salmon and Tuna before so any tips are appreciated. 

I also have food savers bags so once done should they be froze or refrigerated for longer storage.

thats it DG....if in doubt turn off eraly...it cooks out quick if you over shoot imo...it should not fall through ,it will firm up with heat..spray the grills...use less water if you have a water dish...the fish is plenty wet...I turned it up and down a few times to keep it from just melting there on lowest...I turned my electric dial up till the light kicked on..so not lowest....if it is smoking it is doing well...if you can smell the drippings maybe turn down for a bit imo..it goes quick once the drippings are smoking...hotter etc.

Cool it is in right now.  If it works out I will give the instructions I used .  If not it will be back to the drawing board. 

I did read that the fish needs to hit 160 for 30 min to kill all bacteria since I used fresh fish and did not freeze prior to use.  Did anyone do that? 

it will be smoking and dripping and too hot to touch shit in there...so yes...it is sterile at some point 

Gave it a try and the Black and Yellow Rock Fish and Greenling were done in 5 Hours.  The Lingcod was still a bit moist, but I ran out of time to watch the smoker.  I should have started it earlier in the day, but know for next time.  You can tell I was picking at them the last couple hours to make sure it did not dry out. 

Thanks for all the tips. So far this is the only way I like greenling.  And the ling was the best. 

Awesome!!!
I had some  of the stuff we have made with crackers and cheese ,after walking the beach for perch- and was very happy with the results..

Awesome!!!
I had some  of the stuff we have made with crackers and cheese ,after walking the beach for perch- and was very happy with the results..

Forgot to mention I smoked a scallop I got diving the other day and took it out after an hour. The taste was awesome.

Also packaged up 3 fish per bag and sealed so I can gift them to friends.

I have been unimpressed with my last few smoker attempts so I went back to basics. And nailed it. sometimes simpler is better. I got some tail and belly cuts from the local lion market (4.99/lb) did a simple brine/rub of equal parts of kosher salt and brown sugar (1/3 cup each) and a Tbls of kirkland no salt seasoning (its my go to dry rub)

http://www.zinmarket.com/kirkland-signature-no-salt-organic-seasoning-145-oz-p-218.html?zenid=568b8132980dc031277e5c7a0abb99a9

all in a zip top bag and tossed in fridge for 1.5 days (gave it a shake a few times a day). Took them out and rinsed them and patted them VERY dry. Placed on an oiled rack and then each got a few grinds of black pepper. In the smoker with a pig pan of cherry chips. Smoked till the pan was done (about 2 hrs) with a temp in the 210-230 degree range. once done I gave them a really light brush with some maple syrup and done. This batch is a home run!

Tricks for me....thinner cuts of salmon need lees time and smoke. I use the shoulder cuts for dinners tails and belly for the smoker. Keep the rub simple, make sure they are dry to the touch and limit the smoke (it doesn't take much)

Oh and I used the gas version of the masterbuilt

scored a big fat sword fish tail section and collars and some halibut collars and salmon bellies....so good...one collar was meat on both sides so I did it like a pig pork chop shaped smoked piece...smoked the center bone from tail and had a piece of the meat off that last night while I was sealing it all up..smoked sword fish...like butter 

gonna hit the markets for trimmings more often 

How do you smoke a swordfish?  Put the bill in your mouth and light the tail!! 

Ummm, yeah, so WTF with the swordfish?!  where do you score a swordfish section lmao.  that's pretty cool, jealous.  with its meat density, i'm really curious.  if you can make smoke a swordfish, you can smoke anything! 

there was a almost foot long section-looked like right before the tail- and was a center bone and meat all around---and next to it were sword fish trimmings and collars......there were halibut collars and chunks in those pics too...but the sword fish took longer to smoke, it hardened on the outside and was soft inside still.
So then I sprayed it with olive oil to stop it hardening anymore and low and slow smoked it once more...it came out like butter...melts in your mouth..unbelievable..
I just rode the mcycle over to catch the markets as they are opening their doors.
Thats how you get first wack at their trimmings tray -----1.50 lb--2.50 lb....insane chunks of pure meat today just not shaped right for their good looking market display case fillets$$$

Today I also got a bunch of wild salmon in weird shaped ,fillet table, scraps, for 5.00 lb...pure meat  ,fresh...
smoker is going again later today...My buddy sold me some big mahi mahi chunks too and said to smoke some but to save two big pieces and do them sauteed some with my rice and spinach tonight!!

Doing a batch of salmon tail and bellies tomorrow. They are in the rub phase as I typa

Nicely done Craig!